Directions

Bring the quinoa, water and cinnamon to a boil, reduce the heat and simmer, covered, until the water has been absorbed, about 15 minutes and set aside.

Mix the gingersnap crumbs, sugar, pecans and butter util it forms crumbs, spread in a single layer over a baking pan and bake in a preheated 350F oven until lightly golden brown, about 7-10 minutes and set aside.

Mix the pumpkin puree with the brown sugar, cinnamon, ginger, nutmeg, cloves and set aside

Place 1/4 cup of yogurt into 4 large glasses and top with 1/4 cup quinoa and 1/4 cup of pumpkin, repeat with a another set of layers an top off with a tablespoon of the pecan streusel.